How do restaurants deal with “second-string employees” and is the semi-myth that second stringers work on Sundays true? Restaurants respond to the query: “Restaurants routinely give the worst service on the slowest nights because there is no sense of urgency amongst the staff. It’s slow, they’ll get to them after a smoke break. This, to my way of thinking, is a top-down issue. Management isn’t setting the right expectations or holding the front of the house accountable for those expectations.” [HuffPo]